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I have been tying to clear some space in my freezer lately and I came across some marinara sauce that I had made a while ago. It is always nice to have some marinara sauce on hand and it freezes well so I tend to always have some in the freezer. Going through my bookmarks I came across a tasty looking recipe for baked zucchini sticks on For the Love of Cooking that sounded like a tasty way to enjoy the marinara sauce. I liked this recipe because it used courgettes and because they were baked or roasted rather than fried. These baked parmesan crusted zucchini sticks were easy to make and turned out great. They were golden brown and crunchy on the outside and nicely roasted on the inside. The zucchini sticks were tasty by themselves but they were even better when dipped in the marinara sauce.

Parmesan Crusted Baked Zucchini Sticks with Marinara Sauce

A healthy snack of baked zucchini sticks with a crispy cheesy coating. Serve with your favourite marinara sauce for dipping.

Kevin you must stay out of my head!! I just made this Tuesday Night and have not posted yet.. But I used Panko Bread crumbs and they were incredible - I found the recipe in Prevention Magazine..I served with ranch dressing and they were incredible!!

Looks yummalicous, as my daughter would say--a good way to get her to eat some vegetables since she loves Parmesan. We make a Parmesan Chicken, which is a real keeper. You can check it out on my brand new blog.

I always enjoy your photos and these zucchini sticks look delicious. I just wrote two blogs about zucchini too - both breads though, so this is a nice change.Thanks for the recipe.Michellehttp://oneordinaryday.wordpress.com/

I saw the picture of these on tastespotting and couldn't resist clicking through -- they look absolutely scrumptious! I wish I had some marinara in my freezer for these guys! Definitely going to need to try them soon though.

One of my favorite indulgences at the restaurant Carrabbas is zucchini frites. To die for. But very fried in oil. These look like an awesome way to still have the zucchini and not feel so guilty. Thanks, Kevin.

I just tried this recipe out tonight and it was really really good. And I love your oven roasted tomato sauce too, it's so easy! If anyone else is planning to make them - don't be afraid of making A LOT. I cooked up 3 medium sized zucchini, and I wish I had put in the 4th. And that was dinner for only two people. They went fast.

I love this recipe and I thought Id share with you my recipe.I mix some yoghurt with a little olive oil, thyme, oregano and rosemary, sometimes i add some chilli powder too. I dip the zucchini in this mixture, then in the parmiggiano / bred crumbs one, then it all goes in the oven. Last time I sliced the zucchini as it seemed to go more quickly then turning into sticks. I think i like the sliced version better.

I just discovered your blog and I'm so excited to branch out and try your recipes! This is the first recipe I've tested. The result? AMAZING. Of course mine didn't turn out exactly like the ones in your picture but still delicious! Thanks for the new recipe!

I made these last night. They turned out great! I didn't have the reggiano (sp?) cheese, so I used a mixture of parmesan and mozzarella and whole wheat breadcrumbs. The bread crumbs stayed on surprisingly well. I also heated up a homemade slow-cooker marinara sauce (recipe from budget bytes website). It tasted outstanding together! This is definitely a good substitute for fried pickles!

Hi Kevin, I made a similar recipe yesterday and we were disappointed the zucchini sticks did not come out crispier, more like potato fries. So I looked for another recipe and will try this one from your blog; they look very tasty! Maybe it is just the nature of zucchini to be a little less crisp unless you fry it, and the whole point of what we tried to make was to avoid frying. Thanks for another fun recipe to try! -Beverly

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.